Batter

  • 3 c almond flour
  • 1 stick softended unsalted butter
  • 2 eggs
  • 1/2 c honey
  • 1/4 c maple syrup
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla
  • 1 tsp coconut extract
  • 1/4 c milk
  • 3 c fresh blueberries ((added separately))

Crumb Topping

  • 1/2 c almond flour
  • 1/4 c coconut sugar
  • pinch of salt
  • 3/4 tsp cinnamon
  • 1/2 stick melted unsalted butter

Crumb Topping

  1. Stir ingredients together with a fork.

Batter

  1. Mix all the batter ingredients with a hand mixer until incorporated.

  2. Stir in 2 c. of the fresh blueberries.

  3. Spoon into about 18 muffin cups or for cake use a buttered 9 x 13 casserole dish or several individual ramekins.

  4. Top with 1 more cup blueberries and crumb topping.

  5. Bake 350 for 60 minutes (+/-).

Cool slightly before eating or storing.